| 摘要 |
A foodstuff having an alveolar structure contains at least 1% dry weight of sugar and at least 40% dry weight of protein, said protein comprising at least 50% by weight of casein of particular use in high protein diets. The sugar may be monosaccharide, disaccharide or polyalcohol but is preferably saccharose. Up to 10% of starch may be present. The foodstuff may be formed in a cooker-extruder. Yeast may be added. |
